Korean · main

Beef Bibimbap

Beef Bibimbap reads umami 7.2, richness 5.7 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Korean main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.2 · Richness 5.7 · Salinity 5.2 · Nutty 4.4 · Sweetness 4.0 · Allium 3.4 · Funk & Ferment 3.1 · Heat 2.8 · Earthy 2.8 · Warm Spice 1.5 · Bitterness 1.2 · Sourness 1.2 · Herbaceous 1.1 · Fruity 0.8 · Floral 0.6

What's in it (16)

Time & effort: about 1 hr 12 min (47 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 178.7 kcal, 10.7 g protein, 8.9 g fat, 14.3 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

  1. Rinse the rice until the water runs clear, then combine it with 2 1/4 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer until the water is absorbed and the rice is tender, 15-18 minutes. Remove from heat and let stand, covered, 10 minutes while you build the rest of the dish.
  2. Toss the steak with 2 tbsp soy sauce, 1 tbsp brown sugar, 2 cloves of the garlic, and 1 tsp sesame oil in a bowl. Set aside to marinate at room temperature while you prep and cook the vegetables, at least 15 minutes.
  3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the carrot and a pinch of salt; stir-fry until just tender and lightly browned at the edges, 2-3 minutes. Transfer to a plate.
  4. Add 1 tbsp oil to the same skillet. Add the zucchini and a pinch of salt; stir-fry until softened and lightly golden, 2-3 minutes. Transfer to the plate with the carrots.
  5. Add 1 tbsp oil to the skillet. Add the mushrooms and 1 clove of the remaining garlic; stir-fry until they release their liquid and it evaporates, then continue until deeply browned, 7-9 minutes. Transfer to the plate.
  6. Add the spinach, the last clove of garlic, and a pinch of salt to the same skillet; toss over medium heat just until wilted, 1-2 minutes. Transfer to a colander and press out the excess liquid with the back of a spoon.
  7. Add the bean sprouts and a splash of water to the skillet; cover and steam until just tender-crisp, 1-2 minutes. Drain and season with a pinch of salt.
  8. Wipe out the skillet and heat 1 tbsp oil over high heat. Add the marinated steak in a single layer; sear undisturbed until the edges are caramelized and lightly charred, 2-3 minutes, then stir-fry until just cooked through, about 1 more minute. Transfer to a plate.
  9. Fry the eggs, in batches if needed, in the remaining 1 tbsp oil over medium heat, sunny-side up, until the whites are fully set and the yolks are still runny, 2-3 minutes.
  10. Whisk the gochujang, the remaining 1 tbsp soy sauce, remaining 1 tbsp brown sugar, remaining 1 tsp sesame oil, and 2 tbsp water in a small bowl until smooth.
  11. Return the rice to the saucepan over medium-high heat (or transfer it to a well-oiled nonstick skillet with the remaining 1 tbsp oil); press into an even layer and cook undisturbed until a deep golden crust forms on the bottom, 4-5 minutes.
  12. Divide the crispy rice among four bowls. Arrange the carrots, zucchini, mushrooms, spinach, and bean sprouts in mounds over the rice, top each bowl with steak and a fried egg, drizzle with the gochujang sauce, and scatter with sesame seeds. Toss everything together at the table before eating.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.